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Prep Cook

Prep Cook

JoJo by Jean-GeorgesNew York, NY, US
4 days ago
Job type
  • Full-time
Job description

JoJo Restaurant is actively seeking Prep Cooks!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

JoJo is seeking motivated Prep Cooks with a positive attitude and a willingness to learn.  All cooks   will  be  responsible for  high-quality preparation, cooking, and / or  production of dishes  according  to menu and recipe specifications , follow  instructions relating to the  timely  preparation of food orders, organizing workstations, and  assisting  other cooks as needed.

ESSENTIAL JOB RESPONSIBILITIES

  • Prepare and / or   produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in   an accurate   and   timely   manner.
  • Perform work on different kitchen line stations as per business demands.
  • Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at   appropriate time .
  • Weigh and measure ingredients;   properly use   recipes   in order to   produce dishes up to standard.
  • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
  • Ensure that food quality, quantity, freshness, and presentation meet   Jean - Georges   standards.
  • Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,   health   and sanitation standards.
  • Properly store   and / or discard leftover food.
  • Set   up,   stock stations, and replenish kitchen inventory and supplies as needed.
  • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
  • Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
  • Perform and c omplete any other   duties and responsibilities   given   as   required   in   a timely   and professional manner.

KNOWLEDGE, EXPERIENCE AND SKILLS

  • Culinary   degree and / or certificate   highly   desirable.
  • Minimum of  one (1) to   ( 2 ) years of restaurant experience; fine dining and high-volume experience   required
  • Must have excelle n t knife skills and are proficient in all aspects of cooking.
  • Demonstrated experience with various cooking methods, ingredients,   equipment   and procedures.
  • Have experience   with   multiple stations in the kitchen.
  • Working knowledge and understanding of health, safety, and sanitation standards
  • Ability to take direction.
  • Ability to follow and execute recipes to   designated   specifications.
  • Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
  • Excellent attention to detail, time management, and organizational skills.
  • Effective communication and interpersonal skills conducive to a productive teamwork environment.
  • Ability to work both independently and in a team environment.
  • Operate ethically to protect the assets and image of the company.
  • Strong work ethic, team player, and customer-focused approach.
  • Ability to work a flexible schedule including days, nights, weekends, and holidays.
  • Must be passionate, entrepreneurial, and dedicated to success.

    • PHYSICAL REQUIREMENTS

  • Ability to perform the essential job functions consistently,   safely   and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and / or quantitative productivity standards.
  • Ability to   maintain   regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local   standards.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to stand for prolong ed   periods of time.
  • Moving about on foot to   accomplish   tasks, particularly frequent movements from place to place within the property.
  • Bend, lift, carry, reach / extend arms, and hands above shoulder height   frequently , or otherwise move in a constantly changing environment.
  • Climbing steps regularly.

    • COMPENSATION

    The base pay range for this position   is   $17.00 to $19 .00 per hour.   The determination of what a specific employee in this job classification is paid within the range depends on   a number of   factors, including, but not limited to, prior employment history / job-related knowledge, qualifications, skills, etc.

    Jean-Georges is an Equal Opportunity Employer

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    Prep Cook • New York, NY, US